Create a Healthy Recipe

Chop ½ cup each of: celery, green or yellow onion, green pepper
Add a small amount of yellow and red peppers (chop about ½ cup total –for a splash of color)
1 small zucchini, chopped ( about 8 ounces)
3 small carrots (boiled/chopped)
1 ½ cups Ian’s™ Panko Breadcrumbs, whole grain (seasoned or unseasoned)
2 eggs or ½ cup of Eggbeaters™ (egg substitute)
½ tsp salt
Olive oil for sautéing vegetables and frying the patties
Coat a large skillet with olive oil; add all of the chopped veggies. Add a dash of salt. Sautee veggies over medium heat for about six minutes. Remove, place is a strainer or colander, drain/cool.
If you are using unseasoned bread crumbs, add your favorite seasonings to the crumbs, stir to be sure distribution is even. Add the eggs or Eggbeaters™, toss to moisten the crumbs.
My seasoning choices: garlic powder, black pepper, crushed red pepper flakes, chili powder, cayenne pepper (spicy)
Make sure the veggies are cool before bringing them in contact with the breadcrumb/egg mixture.
Gently combine the veggies and the breadcrumbs. Use food preparation gloves to finish combining everything; form small patties, about the size of sausage patties; if they are too large, they might fall apart. If you prefer larger patties, make sure you have a large, spatula.
Add about two tablespoons of olive oil to a large skillet; allow the oil to heat up before adding the patties. Carefully place the patties in the skillet; leave room to flip them. It is ok to press the patties with the spatula after you turn them. Cook each side until browned. The edges will get crispy–that just makes them more flavorful. Do not attempt to flip the patties until the first side is completely brown around the edges. (Makes 6 or 7 patties)
(Keep patties warm in a 200 degree oven until ready to serve)
Let your imagination be your guide; these patties are a winner. For anyone trying to adopt a healthier lifestyle, Gloria’s Whole Grain Veggie Patties are definitely worth a try.

Serve hot, with brown rice and a crisp romaine lettuce and tomato salad.

These patties can be stored in the refrigerator for up to seven days. If not used, they can be wrapped separately, in plastic wrap and stored in the freezer for an additional three days.